Hospitality Business March 2021

8 WAYS TO RESILIENCE | PRE-PREPARED FOODS | A HOMELESS CHEF

www.hospitalitybusiness.co.nz MARCH 2021 Vol.8 No.2

AIREX DISPLAYS An extensive range of refrigeration and display products that have been designed and tested to master the elements of our country’s diverse climate.

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Worldof Wine CAMERON DOUGLAS MS

VOLUME 2 WINTER 2019

IT'S A MATCH

CELLAR SECRETS

Food and wine pairs to love

Backstage at the vineyard PLUS finding your favourite drop

C O M I N G

S O O N !

WINE LABEL LANGUAGE EXPLAINED

Reds on the Rise

THE WINTER ISSUE OF

Liquid Gold

GROWING GRAPES ON FORMER GOLD-MINING CLAIMS HAS HELPED PRODUCE SOME 24-KARAT WINES FROM DOMAIN ROAD VINEYARD

18 WORLD OF WINE – SUMMER 2019/20

Dry River Craighall Tempranillo 2016, RRP $65

Coopers Creek The Little Rascal SV Gisborne Arneis, RRP $21.99

NEW ZEALAND’S LEADING CONSUMER

Leftfield Gisborne Albariño, RRP $17.99 Waimea Estates Grüner Veltliner 2018, RRP $29.99

WORLD OF WINE – SUMMER 2019/20 27

WINE MAGAZINE IN COLLABORATION WITH MASTER SOMMELIER

XXXXXXX XXXXXX

Wine

CAMERON DOUGLAS

Tour

SIP YOUR WAY FROM ONE END OF THE COUNTRY TO THE OTHER VIA THIS NATIONWIDE GUIDE TO OUR FINEST DROPS

TRUE NORTH Northland remains a small yet important region with a handful of wineries continuing the story of viticulture and wine. Marsden Estate has shown its value to the New Zealand wine industry overall with value and consistently well-made wine.

Ake Ake, Paroa Bay and The Landing produce wines with warmth and generosity, representing the region’s dedication to the production of fine wine from Chardonnay, Pinot Gris and Syrah.

The Auckland wine region reaches as far north as Matakana, south to Clevedon and across the water to Waiheke Island – it’s a key centre for fine wine production. The region supports many varieties – from Bordeaux-style red blends and Syrah on Waiheke Island to Pinot Gris from Matakana.

Brick Bay, Cable Bay, Tantalus Estate, Mudbrick, Stonyridge, Man O’ War and Puriri Hills are among many quality producers. World class Chardonnay from Kumeu River and the third most recognised winery brand on the planet Villa Maria (based at Ihumãtao in Mangere) are two cellar door and wine tasting experiences that should not be missed.

The Waikato and Bay of Plenty form a single wine region. Once well known for its aromatic wine production, it is now home to only two estates.

Gisborne’s own wine story began in the 1800s with early settlers producing wine

for their own consumption, and by the 1920s it was well into significant volumes for commercial sales. Gisborne is home to the Millton family – James and Annie are pioneers in biodynamic viticulture practices and unquestionably set a benchmark in this important method. A few of my favourite wines from producers in the region include Tohu, Toi Toi, Odyssey Wines, Huntaway, Spade Oak, Coopers Creek, Matawhero and Millton Vineyards.

Hawke’s Bay is a beautiful place to visit – with warm summers, mild winters and a stunning landscape. It contains a range of different soil types, from free-draining river stone soils to red metals and limestone,

which ensures Hawke’s Bay is able to ripen a wide variety of grape types and make some excellent wines.

Many notable producers are situated here – examples include Elephant Hill, Clearview Estate, Bilancia, Te Mata Estate and Pask with their Syrah stories; great Cabernet-led blends and Chardonnay from Villa Maria, Sacred Hill, Esk Valley, Craggy Range and Te Awa Estates. Be sure to look out for some great wines from Radburnd Cellars too.

North east of Wellington is the Wairarapa, where the important sub-regions of Gladstone, Masterton and Martinborough are located. Every producer in the region seems to have a fascinating story underpinning their Ostler, Waitaki Valley, North Otago

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

1

Summerhouse Sauvignon Blanc 2019 Marlborough

1

Classically styled Marlborough SB with flavours of passion fruit and white peach, lemongrass, wet stone and white flavours. Juicy and flashy texture with a core of fruit and contrasting acidity.

Balanced and well made, ready to enjoy from today and through Summer 2021.

POINTS: 90 RRP $19 summerhouse.co.nz

3

2

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

Enticing and sophisticated bouquet of SB with aromas and flavours of passionfruit and apple, a touch of gunflint and lemon, wet stone, lemongrass and hay. Juicy, fleshy and quite delicious on the palate. Flavours reflect the nose with a core of passionfruit, sweet Cape gooseberry and lemongrass, loads of crisp refreshing acidity and a long finish. Drink now and through 2021.

POINTS: 94 RRP $19 rapaurasprings.co.nz

4

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

Intense, fruity, quite pungent and varietal with aromas and flavours of fresh pineapple and basil, a sting of grapefruit, lemon and white peach. A touch of fruit spice, lees and hay. Loads of texture from plenty of acidity with a flinty salty layer. Well made, vibrant and ready, in fact delicious!

Drink now and through 2022.

POINTS: 94 RRP $28 smithandsheth.com

2

5

Wairau River Sauvignon Blanc 2019 Marlborough

4

3

Pyramid Valley Sauvignon+ 2019 North Canterbury

Exacting aromas and flavours include fresh citrus and a leesy spice, white peach and grapefruit, a gentle stony and chalky earthy layer and lifted floral moments.

Crisp, refreshing and dry on the palate with flavours that mirror the nose, especially grapefruit peel, sweet lemon and apple.

Pristine acidity and lengthy finish. Well made, balanced and ready to enjoy from today and through 2023.

POINTS: 94 RRP $28 pyramidvalley.co.nz

6

5

Unmistakable aromas of tropical fruits and citrus, sweet grass and wet stone. On the palate – flavours of pineapple and passionfruit, red apple and peach. Additional flavours of lemongrass and galangal, wet stone and minerals. Crisp and dry on the finish. Drink now and through 2022.

POINTS: 92 RRP $20 wairauriverwines.com

6

Greystone Sauvignon Blanc 2018 North Canterbury

Varietal SB greets the nose with a sweet herb and angelica leaf tease. Golden kiwifruit, apple and grapefruit follow close behind.

No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness.

A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting.

Drink now and through 2022.

POINTS: 94 RRP $29 greystonewines.co.nz

WORLD OF WINE – SUMMER 2019/20 43

Worldof Wine VOLUME 3 SUMMER 2019/20

CAMERON DOUGLAS MS

CAM’S BEST OF

2019

RAISING A TOAST TO

Summer

P R O M OT E Y O U R W I N E S TO AN AUDIENCE OF MORE T H A N 2 0 , 0 0 0 W I N E LO V E R S

108 WINES

Tasted & rated

SIMON GAULT’S BBQ FAVOURITES

+ the perfect wine matches

SWAP YOUR DROP

Delicious alternatives to tried-and-trues

FOR MORE INFORMATION, EMAIL info@intermedianz.co.nz

Contents REGULARS 6 – DIGEST The Great Toastie Challenge Returns

8 – Regional Report Queenstown seeks 5 million support.

18 – Chef of the Month Queenstown’s homeless Trent Watson.

FEATURES 10 – 16 COMMERCIAL KITCHENS Keep up to date with key industry suppliers.

20 – 23 PRE-PREPARED FOODS Take a closer look at your prep costs.

25 – 27 8 WAYS TO BETTER BUSINESS RESILIENCE Technology may help your bottom line.

28 – 31 HOTEL SCENE Outstanding luxury, and new builds on the horizon.

18

COLUMNS 17 – Hospitality New Zealand CEO Julie White

10

32 – Restaurant Association of New Zealand CEO Marisa Bidois

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27 28

HOSPITALITY BUSINESS - MARCH 2021 3

Editor March 2021 Vol. 8 No. 2

Resilience Versus Frustration Kimberley Dixon kdixon@intermedianz.co.nz 0274 505 502

As our March issue goes to press Auckland is in Level 3 and the rest of New Zealand has moved to Level 2, once again requiring huge resilience and optimism to combat the fear of both COVID 19 itself and its economic impact on our industry.

Frustration and a sense of powerlessness against a common enemy play havoc with one’s mental health, let alone the bank account! I know I felt very cross at having to go into our fourth lockdown in Auckland, and the term you can’t legislate against stupidity hovered unhelpfully in my mind.

On a brighter note in this issue we have a feature on building business resilience using technology to sharpen your skills, and a fresh look at the impact pre-prepared foods can have on your bottom line.

Buying in sauces, pastas, desserts and bar food can help reduce kitchen prep time and costs.

We also swing down to Queenstown to look at their response to the missing tourism $$, and talk to Executive Chef Trent Watson at Eichardt’s, who regards himself as the “homeless chef”.

Take time to familiarise yourself with the new Employment Laws that now come into play (page 34) and both Julie White, CEO of Hospitality New Zealand and Marisa Bidois of the Restaurant Association challenge the Government yet again to step up to the mark and help our industry.

To keep up to date with industry events and news follow us on Facebook and Instagram and take a moment to subscribe to our e-newsletter at : www.hospitalitybusiness.co.nz.

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342 Newmarket, 1149, Auckland, New Zealand EXECUTIVE CHAIRMAN Simon Grover MANAGING DIRECTOR Paul Wootton GROUP PUBLISHER Craig Hawtin-Butcher craig@intermedia.com.au EDITOR Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz ART DIRECTOR Chris Papaspiros cpapaspiros@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES subscriptions@intermedia.com.au

Kia Kaha

Kimberley Dixon Follow us on

www.hospitalitybusiness.co.nz

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On the Cover: STODDART An extensive range of refrigeration and display products that have been designed & tested to master the elements of our country’s diverse climate.

Exclusive to Stoddart, Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting and sets new standards in providing outstanding food safety standards within the foodservice market.

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Copyright © 2021 - The Intermedia Group (NZ) Ltd

ISSN 2382-1892

4 MARCH 2021 - HOSPITALITY BUSINESS

It’s on Keep the punters coming in with the great sports line up that 2021 has to offer.

Super Rugby Aotearoa is back, with the best kiwi teams battling it out. NRL and Supercars make their much-anticipated return across the ditch. Plus, there is still Super Rugby Australia, ANZ Premiership, The Masters and much more to come.

A Sky subscription gives you all the LIVE sport you need to create that matchday atmosphere in your venue.

12 dedicated channels of the latest and greatest LIVE sporting action from New Zealand, and around the world.

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Digest In association with Hospitality Business’ online newsletter www.hospitalitybusiness.co.nz

UKHospitality magazine has called on the UK government to boost consumer confidence and a return to cities throughout the UK to underpin recovery with support, including extending the 5% VAT (GST) rate and a business premises rates holiday for 2021.

“The success of the vaccine rollout thus far is hugely encouraging and offers not just hospitality but the whole of society a clear exit from this current lockdown,” says UKHospitality CEO Kate Nicholls.

“However a delayed reopening will come at the cost of even more jobs and more business collapse – this is an industry that is clearly already on its knees and that has already lost one million jobs, including those lost amongst our ailing supply partners. Prolonged closure risks the longer term economic recovery and makes no sense on the grounds of safety.”

The magazine has produced a 10 point roadmap for recovery to the UK Government. To read more details of their suggestions go to: www.bighospitality.co.uk/Article/2021/02/18/Roadmap-publishedfor-hotels-pubs-and-restaurants-to-reopen-after-lockdown-three

…And Save A Date

Spare a Thought…

No one underestimates the impact of alert level lockdowns on the New Zealand hospitality scene, however, the situation in the UK should provide a little perspective.

The UK hospitality industry has lost 72 billion pounds ( NZ$149.39 billion) in sales in 2020. Its worst year on record and from March 8, the earliest day for any end to the country’s current lockdown, hospitality will have been closed nationally for more than half a year – 28 weeks.

Fine Food New Zealand When: Sunday, 13th June 2021 - 10:00am till 5:00pm,

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Tuesday, 15th June 2021 - 10:00am till 5:00pm Where: ASB Showgrounds, 217 Greenlane Road, Auckland About: See cutting-edge food, drink, and equipment from leading producers, learn the latest industry trends, make vital new contacts, and network with your peers at this high quality, trade-only event.

The Great Toastie Challenge Returns The Great NZ Toastie Takeover is back for a fourth year – and this time it’s casting the net even wider in the hunt for the country’s supreme toasted sandwich.

The popular competition has previously followed an invite-only format but 2021 is the year organisers Cook & Nelson and McClure’s Pickles decided to see what the rest of the country can do. The competition is now open to all New Zealand eateries, whether they’re cafes, bistros, hotel eateries, food trucks or hole-in-the-wall nooks. If your eatery knows what it takes to create a top cheese toastie, then your entry is welcome.

Toastie Rules Apply

There are, of course, a few competition rules. Each toastie creation must be sandwiched between two slices of bread and able to be eaten by hand if necessary. The toasted sandwich must also contain cheese and some tasty morsels from the McClure’s Pickles range.

Everything else is up to the toastie maker’s imagination. Each entry must be on the establishment’s menu for the full duration of the competition (May 13 to June 30) and be available to customers during lunch hours.

Like previous years, each toastie will be scored on a set criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality.

Entries open today (March 8) and close on April 30. Judging will then begin from May 13 with the competition finalists announced on July 1. The supreme winner will be revealed on July 30.

A group of approximately 30 judges will be casting their eyes (and taste buds) over this year’s entrants. Those judges will be split 6 MARCH 2021 - HOSPITALITY BUSINESS

across the following regions, with eateries from each area going through to the final: • Auckland / Northland (as far south as the Bombay hills) • Hamilton/Waikato, Thames/Coromandel, Tauranga/Rotorua/BOP • Central - Taupō /Napier Central North Island, New Plymouth and Whanganui/Taranaki • Wellington Region – north to Wairarapa and Palmerston North and east to Gisborne • Nelson and Blenheim south to include Christchurch and West Coast as far south as Greymouth • Remainder of South Island to include Queenstown, Dunedin and Invercargill All finalists will receive a case or pail of McClure’s pickles and $300 worth of dine-in vouchers which will be given away to locals via social media.

The competition’s grand toastmaster will then visit the finalists incognito to sample the entries and liaise with McClure’s Pickles cofounder Joe McClure and head judge Kerry Tyack to determine New Zealand’s top toastie for 2021.

The supreme winner will walk away with a year’s worth of pickles, $500 worth of dine-in vouchers, a toastie trophy and, most importantly, bragging rights to the best toasted sandwich in the country.

Joe McClure, co-founder of McClure’s Pickles says the time is right to open up entries to all eateries.

“We are now in our fourth year and welcome all eateries large and small, so whether you’re from Stratford or Stewart Island, Coleville or Culverden, if you think you make an epic toastie then we would love to hear from you”.

DIGEST Romeo Dowling-Mitchell of Hungry Hobos in Dunedin won the competition last year with his ‘Bat out of Hell’ entry – a cheese toastie featuring homemade meatloaf (made to Grandma’s recipe), creamy mashed potato, gravy, aged cheddar and McClure’s Sweet & Spicy Pickles slathered between herb-buttered ciabatta.

Romeo, who plans to enter again this year, says the competition has increased awareness and foot traffic for Hungry Hobos.

“I entered last year’s Great NZ Toastie Takeover because it looked like a great opportunity to create a bit of noise around my business, especially being a toasted sandwich restaurant,” he says.

“I was thrilled when we went all the way to the finals and won. I went straight out and bought extra sandwich presses when I got the news – and thank God I did as we were absolutely slammed in the weeks that followed. We’re still far busier as a result of winning the Toastie Takeover.”

To submit your own entry or view the full terms and conditions of the competition, go to the entry page on toastietakeover.com.

Donations wanted says NZFN New Zealand Food Network (NZFN) founder, Deborah Manning is encouraging restaurants and foodservice providers to remember the network when faced with Alert Level changes that can cause food wastage .

NZFN is encouraging affected food service organisations to get in touch and donate any bulk surplus food supplies, so they can be redistributed to food hubs (food rescue organisations, iwi and charities) and vulnerable communities across the country.

Manning says previous experience indicates the food service and hospitality industries are hardest hit by the change in alert levels.

“It’s never easy having to turn customers away, or experience that loss in revenue – but what can make that even worse is seeing the food supplies spoil and go to waste.

“Rather than letting good food end up in landfill, if you’re a food business and you’re able to do so, please get in touch so

we can help to save this food and instead divert it back to communities in need.

“Whether you’re a grower, food manufacturer, or a restaurant, any bulk surplus or donated food will go a long way toward supporting those who need it most. We’re a team of five million and during these challenging times, we all have a collective responsibility to look after each other and ensure everyone has access to good, nutritious food,” said Manning.

Established last year, the NZFN acts as a centralised distribution hub and single point of contact for bulk surplus or donated food, providing a comprehensive and streamlined solution to connect supply and demand. It eliminates the issue faced by many community organisations of a lack of on-site storage infrastructure, which can often see them having to turn away large food donations.

Anyone wishing to donate to the NZFN should email hello@ nzfoodnetwork.org.nz .

Gilmours is your one stop shop from food & beverage, to packaging, cleaning, sanitising & PPE – we have what your business needs at wholesale prices.

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REGIONAL REPORT

Govt Rejects Queenstown Request

Q

ueenstown Lakes District Mayor Jim Boult has gone into bat for his district and while he says the government acutely understands the desperation of the situation, his request for a targeted wage subsidy for tourism businesses has been turned down flatly.

The closed borders brought about by the global Covid crisis have cut off a major chunk of the district’s economic bloodstream, according to a district council report. Tourism contributed $1.7b out of a total $3.062b in 2019, more than half of the district’s GDP, and 63.5 percent of local jobs, which was seven times higher than the New Zealand average of 9 percent.

The Mayor met online with Prime Minister Jacinda Ardern and Tourism Minister Stuart Nash mid February to outline the very real challenges and struggles facing communities across the country who are heavily reliant on tourism, and the visitor and accommodation sectors.

“While I’m confident that both the Prime Minister and Minister Nash truly understood what we’re facing here, they have ruled out any re-instigation of the wage subsidy that we had during that first initial wave of the effects of COVID-19 outside of the Minister of Finance’s December announcement,” says Jim. That announcement confirmed it would be available where Alert Levels three or four were in place, he says. “They have, however, undertaken to explore some possible assistance in other ways.”

Jim has also been lobbying the government for the allocation of further events funding to bring more people into the district, and there’s a large focus right now on diversifying the local economy to ensure a more sustainable future.

He’s also asked for investigation into further business loan schemes, resurgence payments and further investment into domestic tourism marketing, as well as more reasonable fares from Air New Zealand. The Mayor also wants reconsideration of the cancellation of expired visas for visitors able to support themselves.

Valentine’s Day short-sharp Auckland lockdown Alert level change was “a further blow to already struggling operators”, he

8 MARCH 2021 - HOSPITALITY BUSINESS

says. “I’ve heard a number of cases where cancellations this week will be the straw that breaks the camel’s back.”

Border restrictions are not only hurting Queenstown, but the wider district and region as a whole – Wanaka, Glenorchy, Arrowtown, Te Anau, Fiordland and the West Coast, as well as tourism dependent areas of Southland and Otago.

Approximately $6m worth of free advice has been provided to business via the Regional Business Partners Network which connects small to medium businesses to advice, people and resources. Changes have also been made to the Companies Act which help businesses that need to hibernate, while the Flexi Wage Scheme supports employers to hire those at risk of long term unemployment, he says. “I believe further work is required to make interest free loans more accessible to our businesses.”

Queenstown Lakes hospitality and tourism operators are finding it extremely difficult right now, says Jim. “This is our earthquake, our war time. We have Mum and Dad operators with enormous overheads and both staff shortages and redundancies,” he says. “These are ordinary Kiwis trying to put dinner on the table for their families and it is extremely stressful.”

For Mayor Jim the transTasman bubble can’t come soon enough. “It’s unlikely anytime soon but if we could secure it prior to the ski season I’d be rapt,” he says.

“Ideally, I’d like to see a worldwide vaccine roll out that will open international borders. I’d also like to see an understanding from government, and Kiwis in general, that the people of the Queenstown Lakes District are very much a part of “our team of 5 million”,” he says. “We have contributed a great deal to the economic stability of New Zealand’s largest industry for a long period of time, a far greater amount per head of population than any other district, and should be given a hand up in our hour of need.” n

“Ideally, I’d like to see a worldwide vaccine roll out that will open international borders.

And an understanding from government, and Kiwis in general, that the people of the Queenstown Lakes District are very much a part of our team of 5 million,” – Queenstown Mayor Jim Boult.

TECH INITIATIVES

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Morten Belling, Menulog Managing Director, says the company is committed to growing order demand for restaurants, creating jobs in both cities and regional areas, and providing greater choice for customers.

“We’ve made a significant investment to launch the Menulog Delivery Service and we’re focused on delivering greater value to our customers, providing new opportunities for our restaurant partners, and supporting them to grow their businesses.”

Menulog’s new delivery technology provides a new customer experience, with greater visibility of their order from door to door and new features such as courier tracking with an integrated map. n

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enulog’s Delivery Service has been launched in Central Auckland and the company has plans to roll it out across wider Auckland this month and then in a further 23 cities and towns by April, including Hamilton, Wellington, and Christchurch.

Menulog has operated in New Zealand for nine years with its core marketplace business providing self-delivery and online ordering technology for more than 1,000 local restaurants nationwide.

Now, with the launch of the Menulog Delivery Service, Menulog is believed to be the widest reaching hybrid food delivery marketplace in New Zealand.

For the first three months, Menulog is removing all delivery fees with a $10 minimum order before moving to a tiered system with an average delivery fee of $5 and as low as $1.99 during off-peak times.

do or to

Menulog Invests In Full Delivery Services

Morten Belling, Menulog Managing Director.

COMMERCIAL KITCHENS Halton Kitchen Ventilation and Exhaust Systems

H

alton is the world’s leading supplier of commercial kitchen ventilation products. Commercial Kitchen ventilation is important for maintaining a safe, comfortable, and productive working environment.

There are many things to consider and you can realise many valuable benefits from consulting with Halton early in the kitchen design process.

Halton commercial kitchen exhaust hoods and air treatment solutions are made in Australia under licence

by Stoddart. Stoddart offer technical assistance through the design, installation process and after the sale, supported by Halton’s global R&D team and Stoddart’s nationwide service network.

Stoddart acquired the Halton operations of Ravenscroft in New Zealand to align the Trans-Tasman offering of Halton and for growing our capability to provide superior service The Trenary at Sydney's Darling Harbour sports a fabulous circular dining experience with sparkling ventilation.

10 MARCH 2021 - HOSPITALITY BUSINESS

and support. John McDonald, a valuable member of the Ravenscroft team has joined Stoddart, bringing interpersonal relationships and local engineering knowledge and we commit to empowering John to provide the highest level of support into the future.

Halton Capture Jet3™ Hoods and Capture Ray™ UV hoods are designed to meet the performance requirements of the Building code as detailed in AS/ NZS 1668.1 and 1668.2 Standards.

Our Air-Treatment systems can enable kitchens to be built in challenging locations with discharges into sensitive environments.

As Kitchen exhausts sit

“Our Air-Treatment systems can enable kitchens to be built in challenging locations with discharges into sensitive environments.”

between the kitchen and the ventilation system, we can help bridge the fields of expertise of the Kitchen Design Consultant and the Mechanical Design Consultant to tailor solution for each unique kitchen design and building ventilation challenge.

Engaging Stoddart early in your design process can help you deliver smarter kitchens more effectively.

Stoddart’s local engineering and manufacturing delivers prompt response and efficient supply.

Stoddart manufactures Halton Capture Jet™ canopies and ventilated ceilings as well as Pollustop™ air purification solutions, MARVEL™ demand-based kitchen ventilation systems and Mobichef™ mobile kitchen ventilation stations.

For further information contact: www:stoddart.co.nz Adrian Dixon, Country Manager. info@stoddart.co.nz n

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Airex’s extensive range of refrigeration and display products, exclusive to Stoddart, has been designed and tested in Australia to master the elements of its diverse climate.

Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting, in retail, commercial kitchens, cafés, in either front or back of house applications.

Providing outstanding food safety standards, hygiene and high-quality components, Airex sets a new standard for refrigeration and display within the food service market.

HOSPITALITY BUSINESS - MARCH 2021 11

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A new technology designed to extend hot holding of ready to serve products, reduce labour costs and increase food sales. Be ready for peak demand periods with pre-set times and cabinet conditions (heat and moisture) that balance the product to the holding environment. Shelf ID and timers track food items to manage product rotation. Hold proteins, pastries, eggs without “greening” and breaded products. Don’t miss sales or deliver less than the best quality food.

The EHT-10 can be installed free standing, mounted on a stand or combine with our Turbofan E33 convection ovens.

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Accelerated cooking systems combine microwave, convection and radiant heat to rapidly heat or cook product to meet demand, helping extend product shelf life and maintain quality. Microwaves alone can destroy pastries and heat unevenly. Merrychef’s best in class technology is available in a range of sizes and performance levels to suit, with attractive front of house styling and colours. It will be application supported by our culinary professionals to tune your product results. Smart controls allow no-fuss use with great results every time.

OEM PIZZA HUB

Pizza is a family favourite and great pizza is something that draws customers to your business. From spiral mixers to mix the dough, to a divider and rounder to produce the dough balls, to heated dough presses that achieve the perfect base, to a range of Italian Pizza ovens scaled from practical countertop, stackable to freestanding and show piece pizza solutions. Bake a signature authentic pizza in less than 5 minutes, and deliver something you will be famous for in your business.

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with customer service and parts support second to none.

BL UE SE A L E V OLU TI ON S ER I ES – MOD U L A R C OOKI N G EQU I PMEN T

Blue Seal, designed and constructed in New Zealand and exported globally, remains New Zealand’s trusted solution. More models of gas and electric heavy-duty cooking equipment to choose from than any other brand. Convection or static ovens ranges, fryers, pasta cookers, target tops, bratt pans, cooktops, chargrills and more. Built around a heavy steel chassis and using vitreous enamel and high quality stainless steel, and super-insulated. Insist on the best.

RA NC ILIO C OF F EE SOLUTIONS

We are so proud of our sister company and we want you to get to know what Rancilio and Egro Coffee systems can offer you. From the high-end domestic Silvia Pro, through to Class 5, 7 and RS1 Series - 2, 3 and 4 group machines, Rancilio delivers exceptional performance and innovative quality. Paired with Kryo or Rocky grinders, we make coffee equipment solutions easy. Egro fully automated machines are the Swiss watch of the coffee industry – quality, precise and reliable. In stock, in New Zealand and in demand.

CONV O T H E R M MAX X

From the Convotherm stable - a 6 tray or 10 tray boilerless combi steamer that is packed with features and function. Maxx brings a new level of affordability and capability to the Convotherm series. Whether it's food service or the snack business, success depends on many factors: the right concept, the right product range, the right timing, and on the right tools. That’s where the new Convotherm maxx comes in.

It offers you everything you need to be successful.

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COMMERCIAL KITCHENS

Keeping Crispy Food Crispy

Alto-Shaam Appoints NZ Distribution Partner

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lto-Shaam, a global leader facilitate this level of customer support.” and innovator in the The announcement follows the foodservice equipment recent installation of an Alto-Shaam industry, has appointed Vector Oven at the Esther restaurant in Burns & Ferrall as its new distribution the QT Hotel in Auckland. partner in New Zealand.

Thanks to Alto-Shaam’s Structured Founded in 1948, Burns & Ferrall – Air Technology®, Vector Multi-Cook which describes itself as being ‘the Ovens can cook twice as much food innovative heart of Kiwi hospitality’ up to two-times faster than their – is a leading commercial and domestic traditional counterparts—all in a kitchen and foodservice equipment ventless, compact footprint. company in New Zealand and the The patented technology enables Pacific Islands. The new partnership high velocity, focused heat for faster, will see Burns & Ferrall use its more even cooking, ensuring the expertise and knowledge of the local highest quality output. Featuring market to promote and sell Altoup to four independent ovens in Shaam’s range of total kitchen solutions one, operators can control the including its innovative Vector® temperature, fan speed and cook time Multi-Cook Ovens, next-generation in each individual oven chamber, and Cook & Hold Ovens and industrysimultaneously cook a variety of menu leading heated holding solutions. items with no flavour transfer. n Tracy Bennett, Alto-Shaam’s Regional Sales Manager for Australia, New Zealand and the Pacific Rim, says Burns & Ferall’s passion, determination and desire to embrace new technology make them the ideal partner in the region.

“We knew we’d get the benefit of the direct and trusted relationship that Burns & Ferrall has with its customers,” she says, “and that connection was really important to us.”

“As an industry leader, their expertise and knowledge will help to create that level of excitement which is important, demonstrating and showcasing our full range of foodservice solutions that are genuinely world class.”

“With our Tony Broome, Burns & Ferrall Director, says the two businesses focus on the share the same vision and future of technology commitment to delivering and the evolution of outstanding levels of customer service and support. “With the kitchen, we’re very our focus on the future of excited to welcome Altotechnology and the evolution of the kitchen, we’re very Shaam to the Burns & excited to welcome Alto-Shaam Ferrall family.” to the Burns & Ferrall family of truly innovative brands.”

– Tony Broome.

“We’re extremely proud of the reputation we have built when it comes to service and support excellence.

Similarly, Alto-Shaam strives to make the process of incorporating their technology as easy as possible. With our new state-of-the-art showroom in Auckland, we are the perfect match to

14 MARCH 2021 - HOSPITALITY BUSINESS

A

Burns & Ferrall Regional Manager, Richie Gray, Director Tony Broome and Regional Manager, Glen Stewart at the announcement of the company’s partnership with Alto- Shaam.

s Level 3 COVID-19 alert levels once again reappear, restaurant commercial kitchens are once again looking at ‘pivoting’ their menus to include more takeaway and ‘to go’ options of their cuisine.

Top quality meals, meal kits, wine pairing dinners and subscription plans from restaurants continue to trend and the demand for quality, not flimsy to-go packaging, that takes the dish from the commercial kitchen to the off premise diner in style without sogginess, is growing.

The packaging has a lot to do with this experience especially when it comes to the integrity of hot foods. The entire industry is looking for vented containers that keep crispy food crispy while in transit and along with tamper evident locking mechanisms on rigid containers, is a major innovation focus at the moment.

There is also a trend towards packaging for family meals as opposed to single item meals. New bags which include tamper evident seals communicate high sanitation and food safely delivered.

Perhaps a trip to Foodtech/Packtech at Auckland’s ASB Showgrounds on April 13 – 15 could deliver answers! n

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COMMERCIAL KITCHENS - PROFILE

Customer Service Ethos Drives Moffat Success

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roudly at home in NZ, Moffat Group designs, manufactures, distributes and services the foodservice and bakery industries with a comprehensive range of innovative technology covering an equally wide range of end uses.

From its Christchurch and Auckland facilities Moffat exports manufactured brands Turbofan, Cobra, Blue Seal and Waldorf through a comprehensive network of partners. A big part of the company’s success is due to their customer-focused service ethos.

“We service our markets and customers by innovating not just with products but also in the total customer experience,” says GM Sales and Group Export Manager Stuart Murray. “These customers value the total relationship we have with them – one that endures through the life of their business.”

While the company sells some product lines direct into bakery and supermarket channels, much is sold through distributors– who in turn add value during the scoping and installation processes.

Moffat’s reputation for ‘above and beyond’ service is well known.

Consultants engage with customers to interpret their needs and recommend product solutions to ensure applications will continue to deliver the very best in results. Product categories like Accelerated Cooking, Extended Holding, Combi Cooking Systems, Blast

16 MARCH 2021 - HOSPITALITY BUSINESS

Chilling require ‘dialling-in’ to meet the customers’ needs, and the experience and expertise of the Moffat team is of immense value here.

New innovations like the Waldorf universal multipan cooker, mixing kettles and ventless ovens can be explained and tested with the customers menu items to prove concepts in our test kitchens.

“Blue-sky thinking and consultative selling are cornerstones of our work,” says Murray. “It’s why we are constantly talking and thinking about the customer.”

“And to support our customers we have a strong, highly experienced customer service team, a technical service and support team, and a spare parts team. We are incredibly proud of them and the job they do. They know their products, they know their responsibilities and each department has solid experienced leadership.”

“We are also proud of our huge commitment to product inventory and spare parts, our quality processes and ISO accreditation here ensuring everyone has confidence when dealing with a Moffat brand.”

“National Sales Manager (Foodservice) Craig Hider and National Sales Manager (Bakery) Tony Crump lead their teams from the marketplace,” says Murray.

“One of the great things about our business is that it is about us all pulling together for the customer - there are no heroes here.”

With new brands Rancilio (Coffee Machines) and OEM (Pizza Solutions), as well as product development solutions in every category, Moffat seeks continuous improvement and enhancement in their everyday work. For the Moffat team, it’s a non-negotiable approach. n

Devastating Virus Prompts Industry Rethink COVID-19 has had probably the biggest negative impact New Zealand’s hospitality sector has ever experienced.

By Julie White, Chief Executive, Hospitality New Zealand

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ertainly, in the 120 years’ existence of Hospitality NZ and its predecessor associations there has been little to rival this, apart from perhaps the six years of World War II, though the sector then was nowhere near the economic contributor it was this time last year.

The virus has been devastating for a sector that contributes so much to the national economy in terms of overseas tourists’ dollars and to regional economies in terms of jobs.

Though the lockdowns have been comparatively short, each punch they packed – even the recent three-day lockdown in Auckland – has been another knockdown that more businesses fail to get up from.

They have lost staff to other sectors, re-skilling because they were not willing (who can blame them) or able to wait, so when things returned to some form of normalcy, they found themselves scrambling to meet customer demand, while closed borders locked out the experienced people we so rely on. Then there are the permanent closures.

This isn’t just in past tense. It’s a continuing struggle.

I hesitate to say it could have been worse, because it has been very, very hard, but it could have been.

That was avoided because Hospitality NZ was able to be in the room where ideas have been floated, debated, and the decisions made.

We would like to think we were the voice of reason in those meetings, representing members across the industry. We haven’t always got what we wanted, but at least we were listened to.

We had some big successes.

For example, we helped influence much-needed changes to the recovery sector package, ensuring wage subsidies were for all affected and not just SMEs; we won the right for bars to open under Alert Level 2; we had a say around commercial tenancies; we were instrumental in the rewrite of the Public Health Order governing how food and drink was served in restaurants and cafés.

As I pen this, we’re in dialogue with Treasury, tabling the “reality on the ground,” sharing with them and advocating to change the fish-hooks in the Government’s resurgence package.

The common ownership clause now limits companies to receiving just one

payment despite operating multiple businesses and employment for New Zealanders. This is totally unrealistic and unfair.

We were also there when 44 business leaders were invited to meet with the Prime Minister and Ministers over the vaccine rollout.

It was we who raised the issue of employers’ obligations versus individual human rights. It was heard loud and clear: it’s not when we start the vaccine rollout it’s when we finish that will be key to the border settings being relaxed.

We’ve been at the table at a time it has never been more important for members’ voices to be heard, trusted to deliver on behalf of the industry.

Outside that consultation, we worked on delaying the increase in the minimum wage and sick leave (with MBIE agreeing they would lead to fewer people in work), we’ve consulted with Treasury on COVID’s impact on the industry, and we’re a member of the Tourism Taskforce.

Right now, we’re helping the sector build back better, with direct training support for members (Springboard), a Digital Giftcard as a sustainable revenue generator, and partnering with communities on events such as Wellington’s Eat Drink Play and Stay.

Since COVID arrived, Hospitality NZ has escalated its advocacy, and members can be assured we won’t relaxing.

One of the reasons I’m genuinely proud to work for Hospitality NZ is that I can help do what’s right – not just what’s needed – to make a difference for our business owners, employees, partners, and communities.

Re-thinking how we do things will be key to recovery, so we must be prepared to move with the times. Whatever happens, we have your back. n HOSPITALITY BUSINESS - MARCH 2021 17

CHEF OF THE MONTH – TRENT WATSON

A Homeless Head Chef With Rock Star Connections

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ow the self-confessed ‘homeless head chef’ of a number of five-star prime downtown Queenstown properties, Trent Watson has carved a niche for himself in a career that he’s passionate about.

Officially, head chef at Queenstown’s No.5 Church Lane Restaurant in the upmarket, downtown Spire Hotel, Trent also helps oversee food at the sophisticated sister property, Eichardt’s Hotel and Bar nearby. He’s private chef on the Imperium Group’s private lake cruiser too. The group also owns The Grille

by Eichardt’s where Trent is also currently acting head chef - thus his quirky title.

At 38, Trent has been a chef for 20 years, starting out as a part-time kitchen hand for his last two years at high school in hometown Hamilton.

“I managed to obtain a ‘B’ Bursary and thought I’d take a year off before heading to University so I kept working,” he says. Somehow he got into the groove of hospitality’s late night hours working at The Wood Box in Hamilton, loved the people he was associating with and stayed five years.

“It became my passion. I just got better at it and I’ve never been able to let go,” he says. “I loved the adrenalin rush of a busy service, having to be fast and accurate, then a few drinks after a busy night.” >>

xxx

18 MARCH 2021 - HOSPITALITY BUSINESS

“Dolly Parton is a lovely lady, one of the nicest people I’ve ever come across, super polite and humble.”

Trent thrives working with good quality chefs in a good quality venue, where chefs are enthusiastic and reliable.

Trent Watso n.

CHEF OF THE MONTH – TRENT WATSON

Delicious seafood cooked

by Trent and served on Lake Wanaka’s stunning waterfront.

By what he terms ‘blind luck’, Trent then stepped into his dream job, working summers for a catering company working for rock stars and musicians touring New Zealand and Australia. “I just seem to be that person who falls into things,” he says. “I was in my mid-20s and walked into a restaurant where I saw a friend who’d trained with me at Polytech. I was in between jobs and had just finished working a summer on the Coromandel. These concert catering guys needed a chef for the weekend so I jumped into it,” he says.

That was to become his life for the next four or five very busy summers, feeding stars like Lady Gaga, Taylor Swift, Dolly Parton and Meatloaf. “We’d be feeding anywhere from 15 to 100 people at some of those big concerts, including media, the act and roadies,” he says.

“It was really exciting and I was working with good chefs. It was something completely new and we were driving out a quality product in less than ideal conditions – camp burners, big stock pots, one barbeque and one gas camp cooker at times.”

The hours were long and hard – 15 to 16-hour days, seven days in a row. “One year I was cooking on tour with Taylor Swift. I’d done her concerts for two years (summers) and I was telling her manager how it was the first St Patrick’s Day that I’d worked in years. She walked past and overheard me so she sent one of the roadies out to buy me a six-pack of Guinness.”

Dolly Parton was one of Trent’s favourites.

“She’s a lovely lady, one of the nicest people I’ve ever come across, super polite and humble,” he says. “She would take the time to come and thank us for the food personally and was really genuine about it.”

Trent finished this work six years ago and says it was just the beginning of the new healthy food craze, with some of the stars having explicit dietary requirements, and

some vegan, which was still relatively new back then. “It was a nice way to be exposed to this early on.”

Lady Gaga was the only star who brought her own English chef halfway around the world to join them in the kitchen….just to fry her kale. “It was a very cool job for him but not so satisfying,” smiles Trent. “There are only a few ways you can cook kale.” The chef enjoyed his time, joining in the banter with Trent and the others though.

Breakfast was usually omelettes or frittatas, or whatever the stars wanted. “We just made it happen.” The crew ate much more hearty food, always two or three proteins like fish, pork, beef or chicken, served up with interesting salads in a high-end buffet style.

Trent was working among anything from eight to 10 chefs up to 30 or 40, all rotating shows with their different skill sets.

“This is where I really learned a love for being a chef and cooking for people, that interaction with people,” he says. “Before that I was just cooking to pay the mortgage and the bills, but this was a one on one context and you could see people really appreciating what you’d prepared as we dined in the same room as the acts guests and road crew.”

The crew and company Trent was working for had been doing this gig for 10 years so they were very practised at any disaster management. It was a skill that every member of the team quickly acquired, he says.

So when last year’s Covid crisis hit, Trent says he pretty much just swung into gear and knew how to adapt, although it was challenging, to say the least. “I feel like I coped quite well after that experience working backstage on concert tours. I’ve always been able to deal with issues and disasters with good professionalism,” he says.

“Nothing’s a problem. You’ve just got to come up with a solution.”

Winters were spent skiing and working, just enough to pay his way with four winters around Mt Ruapehu, where he met his American wife, Bianca, and several winters at Broken River in Canterbury working in ski lodges.

He and Bianca also spent a winter working and skiing in Whistler before travelling around the United States. In the south Trent developed a love for fried chicken. “We’d stop at every little Mama and Papa fried chicken restaurant along the way. Every state was so different in its geography, culture and accent.

It was like travelling to a different country.”

The couple were married in New Orleans before moving back to New Zealand and settling in Queenstown where Trent says he endured a few not so satisfying chef roles before being allowed to let his creative juices flow in the position at No.5. He says he thrives working with good quality chefs in a good quality venue, where chefs are enthusiastic and reliable.

For him the most satisfying aspect of the job is constantly being challenged to come up with something new every day, working with new techniques. “I like to challenge myself and grow, to be a little better every day.”

He also enjoys a good read and has recently finished Hiakai Restaurant founder Monique Fiso’s book which he says really inspired him.

The French Laundry and Per se, by Thomas Keller, has also been the source of some fresh ideas.

“One of my favourites has been an old Edmond’s Cookbook from the 1940s,” says Trent. “I suppose we’ve got to look back into that window from the past to know our history, what our grandmother was probably taught to cook by her great grandmother,” he says. “As a nation we’re so short in our history and we’ve already lost some of our early cooking history.” n HOSPITALITY BUSINESS - MARCH 2021 19

PRE-PREPARED FOOD

Keep Restaurant Kitchen Prep Costs Low Strike a balance between prep time and labour costs.

20 MARCH 2021 - HOSPITALITY BUSINESS

PRE-PREPARED FOOD

E

very restaurant has prep duties, from chopping vegetables and cooking pasta to pounding chicken and plating desserts. Your labour costs -- especially in the kitchen – will be higher with menus that require a lot of prep work. One way to keep labour costs (and your payroll) down is to buy food that requires less kitchen prep time. But keep in mind that these convenience foods are often much more expensive than those made from scratch (just like home cooking versus eating out). To stay in the black, restaurants need to find a balance between prep time and labour costs and that will still produce a good food cost.

Convenience Foods to Save Money For many restaurant menu items, it makes sense to buy convenience foods.

For example, popular pub food—French fries, onion rings, and chicken tenders -- are all fairly cheap to buy already made and store them frozen. It would take a lot

of staff time to prepare the same amount of food, and while the cost of the food would be lower, the cost of your payroll would be significantly higher, driving up your overall food cost.

Another example of how many restaurants save on labour but spend more on food costs is with dinner rolls or other bread. Few restaurants (save bakeries) make their own bread. It would cost too much in labour, not to mention the space and equipment needed to produce commercial amounts of baked goods.

For many establishments, it’s far more cost effective to buy pre-made bread from a commercial supplier.

Made From Scratch While convenience foods are a cost-saving alternative, sometimes its cheaper to make food from scratch.

Menu items that you choose to make from scratch and what you choose to order from your food suppliers will depend largely on your restaurant concept and menu. If your restaurant specializes in authentic Southern barbeque ribs,

It makes cents to buy convenience foods such as French fries, onion rings and chicken tenders.

HOSPITALITY BUSINESS - MARCH 2021 21

PRE-PREPARED FOOD

Fabulous pre prepared food such as baking, dumplings and desserts may rival your restaurant’s capabilities.

Strike a balance between labour intensive food prep and low prep menu items.

22 MARCH 2021 - HOSPITALITY BUSINESS

you would most likely prepare these from scratch in-house, to ensure the highest quality food that can’t be found at other establishments. The same is true of authentic Italian food. If your specialty is a homemade red sauce, then it would not make sense to buy it from a food supplier.

Low Prep Here is a list of menu items that save labour time without sacrificing the integrity of your menu.

• Salad Dressing and Sauces – Ready-made salad dressings and sauces like BBQ sauce, honey mustard and marinara are fairly inexpensive to purchase and keep food cost low.

• Pre-Portioned Meats – Slicing and weighing and portioning deli meats and poultry can be very time consuming, driving up labour costs. If items like deli meats are not a huge part of your regular menu,

purchasing them already preportioned will save you money.

• Pasta – Ravioli, gnocchi, and tortellini dress up traditional pasta dishes easily and inexpensively.

While homemade pasta has a nice ring to it, it can be incredibly labour intensive and can quickly drive up your food cost.

• Desserts – There are lots of fabulous looking and tasting desserts that rival or exceed homemade desserts.

• Fried Appetizers - items like chicken wings, onion rings, French fries, and other fried pub food can usually be bought frozen without sacrificing taste.

Balancing low prep menu items with more labour intensive food prep is a good way to ensure quality dishes while keeping labour and food costs in line. Encouraging and training your kitchen staff to cross utilize ingredients will also help to save money and reduce food waste in the kitchen, which also impacts overall food cost.

Having a good food cost is important to your overall restaurant budget - small savings in the kitchen can translate into bigger savings over time.

And of course, no matter if you make the food in-house or purchase it from a food supplier, it needs to look good, taste good and be presented by friendly staff in an inviting environment. n

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INTERNATIONAL SCENE

Queen of Thai Street Food Wins Icon Status

L

egendary Bangkok chef Supinya Junsuta (better known as ‘Jay Fai’) is the recipient of the Icon Award – Asia 2021 in this year’s Asia’s 50 Best Restaurants awards. Dubbed the queen of Thai street food, Jay Fai has been cooking at her open-air shophouse for over 40 years, turning her modest restaurant into a coveted destination for gourmets, chefs, celebrities and VIPS from within Thailand and from across the world.

Voted for by the 300-plus members of the Asia’s 50 Best Restaurants Academy, the Icon Award honours culinary figures who have made an outstanding contribution to their community and the broader restaurant industry.

The announcement of the Icon Award precedes the unveiling of Asia’s 50 Best Restaurants 2021, sponsored

by S.Pellegrino & Acqua Panna, which takes place on 25th March to help support and promote the hospitality sector across the region.

Jay Fai honours Bangkok’s muchadmired street food culture by sourcing only premium ingredients for her dishes and applying cooking techniques she has developed over decades. One Bangkok Post food critic noted that the chef has the ability to “transform very ordinary, lunchtimeat-the-market dishes into masterpieces of local cuisine”.

The 76-year-old’s celebrity status was reinforced in 2019 when Netflix launched its Street Food: Asia series and devoted its opening episode to the veteran cook.

William Drew, Director of Content for Asia’s 50 Best Restaurants, says: “A purist with a passion for blending culinary traditions with innovation, Jay Fai embodies the spirit of Asian gastronomy. Her unwavering dedication to her craft has earned her the respect of her peers and makes her a worthy recipient of this year’s Icon Award. The upcoming Essence of Asia collection, unveiled on 16th March, honours similar culinary pioneers in Asia who have had a

Jai Fai continues to transform very ordinary, lunchtime-atthe-market dishes into masterpieces of local cuisine.

24 MARCH 2021 - HOSPITALITY BUSINESS

positive impact on their communities or have enhanced their local food scene.”

Accepting the Icon Award, Jay Fai says: “I am grateful to be recognised for my hard work and craftsmanship.

This is truly the reward of a lifetime for an ordinary chef like me. But most importantly, I hope everyone can learn from my story that dedication, hard work and patience can help you achieve your goals.”

While the menu at her Raan Jay Fai restaurant includes personal interpretations of popular Thai dishes such as yellow crab curry (poo pad phong karee), drunken noodles with seafood (pad kee mao talay) and tom yum soup, the chef has gained worldwide attention for her lauded crab meat omelette (khai jiao poo).

Featuring an abundance of the highest quality crab in the city wrapped in a crispy fried egg casing, the dish – priced at THB1000 [NZ$46.] – has attained iconic status in its own right.

Cooking every item herself, Jay Fai stirs flaming iron woks over charcoal fires while wearing her signature black

“A purist with a passion for blending culinary traditions with innovation, Jay Fai embodies the spirit of Asian gastronomy.”

- William Drew

apron, beanie cap and ski goggles to protect herself from the scalding oil and searing heat.

Despite charging higher prices than other street food vendors, Jay Fai has attracted a devoted following with her generous portions, impeccable food quality and exuberant energy.

In 2018, Raan Jay Fai became the first and only street food venue in Thailand to earn a Michelin star.

Her sole focus, however, remains serving the queues of diners who flock nightly to her seven-table restaurant. Rather than compromise the integrity, authenticity or quality of each dish, she remains the restaurant’s only cook. As the 2021 recipient of the Icon Award, Jay Fai joins a prestigious line-up of recent winners, including Japanese chefs Seiji Yamamoto and Yoshihiro Murata.

Her achievement will be highlighted as part of the online ceremony for Asia’s 50 Best Restaurants 2021 on March 25, which will be broadcast to a global audience via Asia’s 50 Best Restaurants Facebook and the 50 Best Restaurants TV YouTube channel. n

BUSINESS TODAY

8 Ways To Stay Resilient In 2021

By Jarrod Kinchington, Infor ANZ Managing Director

T

he food and beverage industry has experienced unprecedented disruption and change in the past few years. From constantly changing customer preferences and trends and growing dependability on mobile technologies, to the global COVID pandemic, many F&B organisations have to entirely redefine the structures of their businesses.

The 2020s will be driven by the impact of emerging cultural expectations, shaped by current times and by the impulse to innovate, rather than settling for what’s already in place. So what should restaurant and food services organisations do to continue to be resilient in this fast-changing landscape? Here are eight areas that will be the basis for long-term resilience in the 2020s and beyond.

1. Meet customer expectations with mobile ordering The need for social distancing during the 2020 global pandemic has accelerated the mobile ordering trend. To meet this evolving priority, restaurant and food services organisations need to create and develop the groundwork for a platform that’s designed to serve mobile devices. The goal is to grant greater guest control during the ordering process via integrated technology platforms that support guest engagement on personal devices.

2. Offer mobile-based payments Using mobile technology also means supporting different payment options for guests. Mobile-based payment apps (such as Google Pay, Apple Pay, Alipay, and others) satisfy

the need for convenience and for minimal contact during an era when social distancing is an important consideration. During the pandemic, contactless mobile-payment methods allowed businesses to remain resilient and keep staff and custome rs safer when cash, credit, and debit transactions took on entirely new implications.

3. Use kiosks to give guests more control Restaurant point-of-sale (POS) integrated self-service kiosks are another emerging solution to enable more guestdriven process around the ordering process. They give in-store customers a wider range of options to easily customise an order without fear of being misunderstood or even refused.

4. Invest in staff by providing better tools The cost of staff turnover can be significant, costing an average of USD$2,000 to replace an hourly employee, according to the US National Restaurant Association. By providing staff with better tools and technology, such as tablet-based POS devices, order accuracy and service speed increase, while stress on staff reduces. This creates a better customer experience and increases employee satisfaction and retention. >> HOSPITALITY BUSINESS - MARCH 2021 25

BUSINESS TODAY

26 MARCH 2021 - HOSPITALITY BUSINESS

BUSINESS TODAY 5. Harness the power of data In an age of increasing digitalisation, data can reveal important, accurate, and timely information. It might include location performance, key sales trends, emerging markets, profiles on new and repeat business, service staff performance numbers, best-performing and least-performing menu items, and other vital metrics.

Getting this information in real-time from digital sources is much more powerful than out-of-date, manual data collection.

6. Adjust menu performance in real-time A key application for data is being able to measure and adjust menu performance, to view each location more holistically and be able to act on the data quickly and effectively.

Centralised management enables a more detailed view into evaluating the success of offerings in a wider context

and allows organisations to make updates to menus that are driven by insights gained from data.

7. Make security a top priority As customers increasingly transact digitally, F&B businesses are becoming more vulnerable to cybercrime. This can have catastrophic reputational damage on a brand, in addition to financial losses and legal penalties. To stay resilient, organisations must make it a top priority to invest in technologies and infrastructure that tie all locations and systems together in a single environment, instead of on a location-by-location, onpremises basis.

8. Unify the business in the cloud Cloud infrastructure provides better security and helps centralise data, so organisations achieve a clear

understanding of what’s happening across all locations at the same time.

The cloud makes organisations less fragmented, more agile, and better able to act on issues that are connected to essential KPIs: all valuable benefits when trying to stay resilient during an era of changing conditions and shifting industry landscapes.

Ultimately, the “business-asusual” mentality of past eras no longer applies to restaurant and food services organisations in the 2020s.

Creating resilience starts with openmindedness, calmness, confidence, and trust. With this in place, restaurant and food services organisations can create sustainable value for guests and help guide business strategy as the economic and competitive environments shift and change. n

HOSPITALITY BUSINESS - MARCH 2021 27

HOTELS

Atura Wellington Targets Business Market

28 MARCH 2021 - HOSPITALITY BUSINESS

HOTELS

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Flexible conference spaces and refurbished social areas feature at the newly refurbished Atura Wellington.

tura Wellington, previously The Thorndon Hotel Wellington by Rydges, has reopened heralding a new brand in New Zealand.

Atura is part of the Event Hospitality and Entertainment group with over 60 properties across Australia and New Zealand. Atura Wellington is the first to launch in New Zealand in the capital. Introducing a new style of convenient accommodation in the historic Thorndon neighbourhood, Atura Wellington provides an escape from the predictable for the modern and independent traveller.

Atura has a single consumer-first focus; simplicity. Atura Wellington welcomes guests to enjoy their complete refurbishment of all public spaces, as the first stage of the redevelopment. The public spaces are designed as a retreat engineered for convenience. Here, locals and visitors can seamlessly transition from coffee meetings and co-working to dinner catch-ups and night-caps, making the most of Happy Hour, at any hour.

The team are knowledgeable and friendly; these Atura Ambassadors are ready to provide the

local lowdown to ensure customers get to see and experience Wellington, in a way that best suits them. Featuring a fleet of hotel bikes, a community art gallery, and an environmental bent, Atura makes it easy for guests to tread lightly and support local.

A strong emphasis on business, Atura Wellington boasts five fresh and flexible conference spaces, integrated state-of-the-art audio-visual and designer décor throughout.

General Manager Craig Wood has spearheaded the property’s transformation. Selected to lead the introduction of Atura to the Wellington market, Wood has extensive experience in the hospitality industry across Australia, Fiji and within New Zealand. Wood brings expert knowledge of the local market, as well as a passion for customer service; elements crucial to establishing the Atura brand.

Of his new position, Craig says, “It’s been a thrill to step into a dynamic General Manager role with Atura, with the rare opportunity to establish a new accommodation offering.

“I’m looking forward to creating a guest experience unlike any other hotel in Wellington, bringing to life Atura’s focus on convenience. I truly feel we have created something that the Thorndon neighbourhood can be proud of.”

Atura Wellington is Qualmark accredited. n

Marriott brings Moxy to the ‘learning quarter’ of Auckland’s upper Queen Street.

Moxy On The Horizon for Auckland Construction of a new hotel development in the ‘learning quarter’ – of Central Auckland will be managed by Marriott International under its new high energy brand, Moxy.

Planned to open in January 2023 the new Moxy Auckland will be located near the University of Auckland, AUT, The Auckland City Art Gallery and the Auckland Domain.

The developers say the new hotel will feature compact, high tech rooms loaded with features designed to attract the youth and young at heart markets, including communal areas, social bars and entertainment areas.

The hotel will feature 185 flexible rooms which guests can adapt to suit their preferences.

Facilities will include a fitness centre, meeting rooms and a communal table in the lobby where guests can plug in their devices, community work, or socialise.

Additionally the Moxy Kitchen and Bar will offer guests an a la carte dining option with an inner courtyard retreat. Moxy Auckland will be Marriott International’s second to join the New Zealand pipeline with plans announced late last year for the brand to make its debut in Queenstown in 2022.

HOSPITALITY BUSINESS - MARCH 2021 29

HOTELS

Peppers Melbourne On Bridge Rd Map

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n track to open in mid2022, construction has begun on the highly anticipated Peppers Melbourne Richmond by prominent Melbourne developer, owner and operator, Amber Property Group.

Located on historic Bridge Road, the 80-room hotel will be nestled in the vibrant inner-city suburb of Richmond. It will elevate the accommodation scene of Richmond, offering exceptional facilities, including a state-of-the-art gym and restaurant. The hotel will also be home to a rooftop bar which will overlook Melbourne’s skyline, the Melbourne Cricket Ground and Botanical Gardens.

The rooftop bar will be destined to be the new go-to destination before and after major sporting and cultural events for locals and guests alike.

Accor Pacific will operate the hotel. Simon McGrath AM, Chief Executive Officer for Accor Pacific, said “We are excited to be growing our presence in Melbourne within the suburb of Richmond, and we are proud to be developing our partnership with Amber Property Group who recently opened The Sebel Melbourne Ringwood.

Creating jobs and investing in the future of the tourism and accommodation sector has never been more important and it is fantastic to see the sod being turned and construction underway.”

General Manager for Peppers Melbourne Richmond, Edmond Power, said, “It is fantastic to be part 30 MARCH 2021 - HOSPITALITY BUSINESS

of the rejuvenation of Bridge Road.

Peppers is going to be a wonderful catalyst and hub for regional Victorian’s and interstate visitors alike to enjoy what Melbourne’s inner east has to offer. The guestrooms and facilities will set this hotel apart from others. There is a huge sense of community pride within Richmond and we are thrilled to be part of this, we are looking forward to bringing

the people of Richmond on the journey with us.”

Peppers Melbourne Richmond is due to open in 2022 and will be the third Peppers hotel in the Victorian capital, joining Peppers Docklands and the acclaimed Shadow Play by Peppers.

During the construction phase, the build will create 350 jobs and, once open, Peppers Melbourne Richmond will employ 40+ team members. n

“Creating jobs and investing in the future of the tourism and accommodation sector has never been more important and it is fantastic to see the sod being turned and construction underway.”

- Simon McGrath

HOTELS

Five-star Retreat Defies Occupancy Trends

T

he team at Peppers Parehua Martinborough must be doing something right.

With its beautifully appointed cluster of 28 accommodation cottages set on 1.6ha, amongst overlooking vineyards and a tranquil lake, Peppers Parehua recorded its highest occupancies in the last five years during June last year, says operations manager Shree Borishaha.

July, August and September last year continued to clock record numbers and to top off a great year the plush, five-star retreat won the New Zealand Regional Property Award in HM Magazine’s awards late last year. “It’s the people who work here who ensured we won that award,” says Shree.

“They’re the ones who made it happen.”

All this right in the middle of a global pandemic crisis.

“We were in two minds when the Covid crisis hit but we decided to reopen on May 15, last year, and we’ve never looked back,” says Shree. “We’ve never done figures like this.” Kiwis - many of them from nearby, heavilypopulated Wellington only about two hours’ drive away, unable to travel on their annual overseas holiday have been

splashing out in their droves, boosting Martinborough tourism offerings, Peppers Parehua included.

January this year closed with an occupancy of about 90 percent and Shree is hoping that, despite the Auckland mini-lockdown, February should record about 83 percent.

Space and luxury are the big attractions here – inside and out, with the estate’s rolling grassy grounds and neighbouring vineyards. The smallest room measures 58sqm – about twice the size of a normal hotel room.

Modern, plush interiors set in private surrounds, each cottage has its own fireplace, and tasteful lighting creates the perfect mood for a romantic escape. If guests don’t want to leave their cosy cottage they can have a hamper of breakfast goodies delivered to their door.

The cottages and villas on the estate have been individually designed and loved – Winemakers’ Cottages, The Garden Cottages and Lakeside Cottages, with their blonde timber floors, all featuring full air-conditioning and their own charming little touches.

The plush, five-star retreat won the New Zealand Regional Property Award in HM Magazine’s awards 2020.

Peppers Parehua recently collaborated with nearby Escarpment Vineyard from 2kms down the road to incorporate wine tastings into its restaurant offering. “We offer retro bikes here but many of our guests found it a little too far to bike to Escarpment’s on-site cellar door so they’ve teamed with us to offer a cellar door here as part of our restaurant,” says Shree.

Pavilion Restaurant and the resort’s bar offer breakfast, lunch and dinner, as well as Escarpment Vineyard wine tastings matched with perfectly paired canapes designed by head chef Alex Sorensen. Alex is also renowned in Martinborough for his delicious steamed pork dumplings which he pan fries to finish off, adding extra flavour.

Weddings are big here with a custom-made archway set up in the middle of the picturesque rural lake, which has its own private jetty. As the only five-star accommodation in the area, Peppers Parehua and its spacious, sprawling grounds is popular for weddings of up to 100 people.

In addition, the resort has two conference rooms which attract plenty of government department business from Wellington.

“We also have a very talented maintenance manager who has created lovely bush walks and fruit and vegetable gardens, as well as gardens for children to play in,” says Shree. n HOSPITALITY BUSINESS - MARCH 2021 31

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Costly Alert Level Moves Unsettle Operators A return to Alert Level 3 in Auckland affects 976 Restaurant Association member businesses, around 19,500 workers, and is responsible for losses estimated to be around $116 million per week.

By Marisa Bidois, CEO Restaurant Association of New Zealand.

T

he start to 2021 has already A World of Revolving been hugely unsettling for Alert Levels our industry, involving What the Government fails to several community outbreaks recognise is that hospitality operations and recent short-notice Alert Level have no ability to trade at Level 4 moves. This has emphasised again and limited opportunity at Level 3 the extremely challenging trading working from home is not an option. conditions we are continuing to find The level of restrictions required at ourselves having to operate in.

Level 2 also add significant layers The situation has been particularly of cost and compliance that further dire for Auckland-based businesses, limit the ability to trade profitably. who continue to bear the brunt of Customer unease also means that Alert Level movement. A survey even when open at Level 2, customer conducted in February showed that traffic is severely diminished. As we 40 per cent of establishments in also know from previous situations Auckland did not open their doors at heightened Alert Levels, days of at the recent Alert Level 3, with 56 restrictions generally also means per cent reporting being ‘devastated’ weeks of cancellations and subdued by new trading restrictions imposed trading. After the February 2021 Alert after the Valentine’s Day community Level changes were announced outbreak. As far as hospitality goes, members immediately three days at Level 3, or 2, is not reported insignificant and a week or more ‘The growing is putting into peril a hospitality disparity between operator’s ability to survive. those able to operate A return to Alert Level 3 in Auckland affects 976 their businesses profitably Restaurant Association in the current climate, and member businesses, around 19,500 workers, and is those that cannot, can no responsible for losses estimated longer be ignored.’ to be around $116 million per - Marisa Bidois. week. Only 58 per cent of our Auckland members are able to trade at Level 3 and those that do open operate at significantly reduced levels.

What is now imperative is that the Government looks to start financial support of affected businesses from the first day of any level change.

The constant last-minute closures and restrictions on trading are not workable for us – placing an untenable financial and emotional strain on our business owners and their staff.

32 MARCH 2021 - HOSPITALITY BUSINESS

cancellations weeks, and in some cases months, in advance.

There are also many unseen costs associated with Alert level movement decisions: fixed rent costs, ongoing operational and staffing costs; and more commonly food wastage. While three days seems inconsequential for other sectors - most notably the public sector - an Alert Level 3 movement sees large quantities of wasted food and further financial crunch on businesses.

The growing disparity between those that are able to operate their businesses profitably in the current climate, and those that cannot, can no longer be ignored.

We are seeking assistance to prioritise a few pragmatic measures and introduce some novel actions to help hospitality businesses remain afloat during the continued period of uncertainty.

For nearly a year we

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have been writing, approaching, pleading, to the Government to show leadership for the hospitality sector, if we are to keep these businesses open, workers in jobs, and livelihoods intact.

We remain wanting.

Last year the Restaurant Association launched a nationwide petition calling on the Government to adopt a scheme to support our industry by subsidising the cost of dining out. Our Dine Out to Help Out scheme, was launched with a nationwide petition which gathered 3500 signatures in just five days. The events of this week have reinforced that a scheme like this is

still more than relevant and if it is adopted it will put much-needed cash back into businesses pockets when they are struggling to stay operating and keep workers employed. It also helps Kiwis to get a freshly prepared meal at a discounted price.

Members have reported that one of the biggest challenges for them in 2021 is the uncertainty of a potential return to lockdown, or restrictive Alert Level changes. Addressing this, in September we met with the Treasury and recommended the Government look into creating specific, sector-led alert level guidance in the event the country goes back up alert levels. We established this guidance for hospitality and submitted it to Treasury in November.

This sector-specific alert level guidance addresses both operational and fiscal changes that could be ‘triggered’ each time there is an Alert

Level change. This kind of guidance would provide much needed certainty during these times and should be spearheaded by the Government sector-by-sector.

If a world of revolving lockdowns is the best plan we have, then the Government needs to urgently engage the sectors hardest hit by these lockdowns - hospitality, retail, services industry - and work with us to chart a course for business survival.

Much as we had hoped, we unfortunately haven’t started the year with any return to more settled trading conditions and we are concerned by the overwhelming financial and emotional toll this virus is continuing to have on hospitality. We need to see urgent political leadership for hospitality if we hope to see our prized sector survive.

We will continue to advocate for changes on behalf of all members and the industry. n

HOSPITALITY BUSINESS - MARCH 2021 33

EMPLOYMENT LAW – MIGRANT WORKERS

Compulsory Employer Accreditation Coming Your Way

By Nick Mason, of Pitt & Moore Lawyers, Nelson.

I

n 2018-19 the Government consulted on key proposals which will significantly impact New Zealand businesses who employ or might employ migrant workers, as well as on migrant workers.

These proposals have now been finalised, and are likely to be implemented after mid2021 (following a COVID related delay).

The new employer-led frame work will consist of three gateways: Gate 1: The Employer Check (Accreditation) Gate 2: The Job Check (Labour Market Test) Gate 3: The Migrant Check Under this framework, the onus of providing information at the initial stage shifts from the migrant worker to the New Zealand employer. Employers will need to follow a process of submitting an application to Immigration New Zealand with a range of prescribed supporting evidence about their business and paying an applicable fee.

The most commonly relied on temporary work visa categories for migrant workers, including Essential Skills, will be scrapped and replaced with one type of work visa under the new framework.

The new framework will require employers to hold ‘Employer Accreditation’ status with Immigration New Zealand before a visa could be approved for a migrant worker.

This requirement is likely to include employers with existing employees on a work visa that require a visa extension.

The actual mechanics of Accreditation are not yet clear.

However it is reasonable to assume that to hold Accreditation employers will have to demonstrate they are compliant with immigration and

employment law, are sustainable, and have appropriate policies and workplace practices.

To put themselves in a good position and at the front of the queue for accreditation it would be prudent for New Zealand businesses, who already employ migrant workers or intend to in the near future, to plan for this major change, review their processes and practices to ensure that they would be able to meet Immigration New Zealand’s requirements for accreditation.

“Temporary work visa categories for migrant workers, including Essential Skills, will be scrapped…”

Nick Mason, Partner, Pitt & Moore Lawyers

34 MARCH 2021 - HOSPITALITY BUSINESS

All New Zealand businesses should carefully consider whether they: • meet all immigration and employment law standards • have the requisite workplace policies and processes in place • understand the consequences of being placed on the MBIE’s stand down list • want to offer a pathway to residence for prospective migrant workers. ■ Article supplied by Nick Mason, Partner, Pitt & Moore Lawyers EMAIL: nick.mason@pittandmoore.co.nz Phone: 03 545 7897

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